Harira: Moroccan Chickpea Stew with Chicken and Lentils

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This recipe is delicious! I added 1/4 tsp of cayenne pepper for a kick and omitted the rice. Also, this can be adapted to cook in a crockpot, 8 hrs on low or 4 on high.

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This is comfort food at its Mediterranean best. It's tasty and filling and the leftovers are even better. I cut back the broth to 1 quart, and the end result was a stew. I also used canned chickpeas; but otherwise, I followed the recipe. An extra 2 cups would make it very soupy, and if I wanted to make this as more of a soup, I would up the spices, because what's specified in the recipe was perfect for the reduced amount of broth I used. I love Moroccan spices, and the smell in your kitchen while this stew is simmering is, of itself, worth making it.

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For a mid week, tasty, out of the box dinner, this was great. Moroccan food is yummy! I also guess this dish is not very caloric challenged!

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Made as written, easy, tasty, you can't lose with any of Emeril's soups...next time I may try with lamb.

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I am moroccan, this recipe is not exactly authentic but it's close enough! I am also considering te fact that every region in Morocco has it's own version of the soup; actually every household has their own version of it.
I guess my point is everyone should experiment with this to find their own groove.
For example, try making it with beef instead of chicken, another trick is to add flour or another thickning agent to make it thicker.
This recipe is good but I will stick to my moms recipe:

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Our family loves this stew! It's the perfect cold weather meal... I use canned chickpeas to make it easier and we like extra lemon juice when serving it. I made this so many times last winter because it was one meal that even our 4 and 1 year old would eat! Can't wait to make it again this weekend!

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Delicious! I left out the chicken and the rice and used canned chick peas, and the harira still did not seem to be lacking anything.

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Totally yummy!! Made this 3 times now and didnt change a thing on the recipe. The only thing is that the chick peas dont come out very tender and I have soaked them more than 24 hours, might use canned next time.

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I love this recipe! A variation is to use 7 grain pilaf instead of rice. Also use leftover rice or pilaf and canned chickpeas to speed up cooking. Have adapted 1/2 recipe to make in a slow cooker and it worked great. The flavors are terific! Try using fresh ginger instead of ground for a real kick up in flavor!

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Perfect combination of tastes and spice. My 9 and 11 year-olds loved it and asked me to make it again tonight. Smells great cooking (cinnamon always does and smells great on the plate.